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Rose Hip Chutney Recipe

Rose Hip Chutney recipe and other apple recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Rose Hip Chutney recipe  PDF


1/2 pt Dried rose hips, seeds
removed or 1 pt Fresh hips, seeds removed
1 pt Cider vinegar or wine
vinegar 1/2 lb Raisins or sultanas, chopped
1 1/2 lb Cooking apples, peeled,
cored and chopped 2 ts Ground ginger
3/4 ts Cayenne pepper
1 ts Ground cloves
1 lg Clove garlic, minced
1/2 lb Brown sugar
1/8 c Fresh lemon juice
1/8 c Fresh orange juice,
unsweetened 1/2 ts Grated orange rind
Needed: large, heavy saucepan canning jars, parafin, cellophane, plastic lined lids or jars with hinged lids and rubber seals. Remove seeds from rosehips. Soak the rosehips, raisins or sultanas, and apples in vinegar overnight. After soaking, place the rosehips with remaining ingredients in a large, heavy saucepan. Bring the mi ture to a boil oveer high heat, then reduce heat and simmer, stirring occasionally, until mi ture is thickened. Leave to cool, then place chutney in clean, dry jars and cover with parafin and cellophane and plastic lined lids (or glass jars with rubber seals and hinged lids). Store chutney in a cool place. Keep for at least a month before using. Like all chutneys, this one improves with age. It goes well with, turkey, ham, or game and is good during the winter holidays.

Rose Hip Chutney recipe and other apple recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
663 people have voted
Last Reviewed on 2019-06-17



Monday, Jun 17 2019 Download & Print Rose Hip Chutney recipe  PDF   Apple recipes RSS   New

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